Delicious Easy Pbc Peanut Butter Cookies Recipes

BEST SUPER SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
• In a medium bowl whisk together flour, baking soda, and salt. Set aside.
• In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
• Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
• Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
• Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).

EASY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream peanut butter and sugar until light and fluffy, about 4 minutes. Beat in egg and vanilla. , Shape level tablespoonfuls into balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. Bake at 350° for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

EASIEST EVER PB COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

DELICIOUS, EASY PBC (PEANUT BUTTER COOKIES)

Steps:

• Beat the butter until creamy, for about 2 minutes. Add both of the sugars, beat butter and sugar mix for two more minutes. Then mix in the peanut butter and egg. Mix together all the dry ingredients including: flour, baking soda, baking powder and salt. Mix well. Stir the dry ingredients into the sugar butter mixture.
• Wrap dough in plastic and refrigerate for at least three hours.
• Preheat oven to 375 degrees Fahrenheit*.
• Shape dough into balls that are one inch and one-fourth wide and long. Place about three inches apart on an un-greased cookie sheet. Flatten in criss-cross patterns with a fork. Place in oven.
• Bake cookies till they are a light brown (nine to ten minutes*). Cool on baking sheet for a few minutes then transfer to rack to cool completely. *For chewier cookies bake at 300 degrees Fahrenheit for fifteen minutes.

DELICIOUS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

HEALTHY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased baking sheets; flatten with a fork. , Bake at 350° for 15 minutes. Remove to a wire rack to cool.

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

PERFECT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F; have ungreased shiny cookie sheets ready.
• In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla.
• In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter).
• With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed.
• If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits.
• Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with.
• Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look.
• If fork sticks to cookies too much as you press down, lightly flour the fork.
• Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes).
• Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them.
• Add an extra minute if you like crispier cookies.
• Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks.
• Store cookies in a tin or in cookie jar (airtight containers are best).
• I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.